1 cup buttermilk
1 cup oatmeal (either quick or old-fashioned)
1/3 cup brown sugar
1/4 cup melted butter (half cube)
Mix the first four ingredients in your mixing bowl and let them sit while you mix the other ingredients in a separate bowl.
1 cup gluten-free flour (2/3 rice flour, 1/3 combination of either tapioca flour, potato starch, or other gluten-free flour)
1/2 tsp. salt
1/2 tsp. xanthan gum (available in health food section of grocery store)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
(Optional – 1/2 tsp. cinnamon and 1/4 tsp. nutmeg)
(Optional – 1/2 cup flaxseed meal)
Mix the dry ingredients together and add to the oatmeal/liquid mixture.
Beat in 3 eggs
Add walnuts, coconut and if desired, flaxseed meal and mix well.
Mix thoroughly with electric mixer for a minute or so.
Spoon into muffin tins. Bake at 375 degrees for about 15-20 minutes or until golden brown and firm.
Makes six large muffins or 12 small (cupcake-sized) muffins.
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